thai salad with crispy tofu over greens

can’t wait to try this one from veggie and the beast feast.

1 chopped red bell pepper
1 chopped carrot
1 cup frozen shelled edamame
1 tablespoon olive oil
salad greens
½ cup fresh cilantro, chopped
2 green onions, sliced
¼ cup raw cashews, chopped

tofu:
1 14-ounce container extra firm tofu
1 tablespoon toasted sesame oil
1 tablespoon reduced sodium tamari
2 tablespoons sesame seeds
2 tablespoons cornstarch

dressing:
¼ cup creamy peanut butter
2 tablespoons unseasoned brown rice vinegar
2 tablespoons fresh lime juice
2 tablespoons canola oil
1 tablespoon tamari
3 tablespoons honey
3 garlic cloves
1-inch square piece fresh ginger, peeled and roughly chopped
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
4 tablespoons light coconut milk

toss red pepper, carrot, and edamame in olive oil and broil for 5-7 minutes, stirring/shaking the pan 3 times and checking frequently to keep the veggies from burning.

remove from oven and lower to 400 degrees.

let tofu drain, or press to remove moisture.

slice tofu and add the sesame oil and tamari and sesame seeds.

bake for 25-30 minutes, flip once.

combine everything. drizzle with dressing just before serving.

dressing: food process or blend ingredients.

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modified from veggie and the beast feast